I love snacking. Before my plant-based journey, my dad led me down a path of loving pudding, especially rice pudding. Although I wish I could say this was a rice pudding recipe, I can’t (although I hope to have one soon). Nonetheless, I have a pudding recipe that only requires three ingredients and a few minutes of your time.

This recipe is totally customizable for even the strictest diets. It features healthy chia seeds, milk, and a sweetener—simple. The best part is that you know exactly what is in it and can even add fresh fruits to top it off and give it some flavor variations. I like strawberries, blackberries, or blueberries. I’ve even replaced the milk with egg nog, so get creative!

I like to serve chia seed pudding in repurposed Oui yogurt jars topped with a bamboo lid, or if I’m feeling fancy, I use a wine glass. I also like to top it with cinnamon and nutmeg. If you really want to make this recipe a functional food, consider an adaptogenic powder or protein powder like Om Mushroom Superfood Master Blend Plant-Based Protein Powder.

Another great option is using CBD-infused honey from The Brother’s Apothecary. I have really enjoyed their Delta Eight Wild Flower Honey ( use code HIPPPIE25 for 25% off). I look forward to trying their many other functional honey products, especially the Lavender and Orange Tumeric variations.

Without further ado, I introduce my simple 3-ingredient masterpiece. This chia seed recipe is whole-food, plant-based, and vegan-friendly. It can be made without coconut, dairy, gluten, grains, nuts, and soy. This recipe takes two minutes to prepare, two hours of chill time, and makes two 6-ounce servings.

INGREDIENTS

• 1 cup plant-based milk (I make sprouted oat milk; recipe coming soon)
• 4 tbsp. chia seeds
• 3 – 4 tbsp. honey or maple syrup (I use Nate’s Organic 100% Pure, Raw & Unfiltered Honey)

INSTRUCTIONS

1. Add all the ingredients into a long-term storage container (I use a Mason jar).
2. Stir to mix well and refrigerate for 5-10 minutes. During this time, the pudding will thicken and start to separate.
3. When the time is up, remove the pudding from the refrigerator and mix again to ensure no clumps or separation.
4. At this point, I like to separate the pudding into individual servings using repurposed Oui yogurt glass jars and closing them with bamboo lids. Then, I place the container back in the refrigerator for at least two hours. During this time, the chia seeds will absorb the milk and sweetener, leaving you with an excellent tapioca pudding-like texture.
5. When you’re ready to eat, you can top it with cinnamon, fresh fruits of your choice, or really, anything your heart desires.

NOTES

• Store in an airtight container in the refrigerator for 5-7 days.

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3-Ingredient Chia Seed Pudding

This simple 3-ingredient chia seed recipe is whole-food, plant-based, and vegan-friendly. It can be made without coconut, dairy, gluten, grains, nuts, or soy. This recipe takes two minutes to prepare and two hours to chill, making two 6-ounce servings.

Prep Time2 minutes mins

Chill Time2 hours hrs 10 minutes mins

Total Time2 hours hrs 12 minutes mins

Servings 2

Recipe by: Sarena-Rae Santos (The Holistic Hipppie)

Ingredients

1x2x3x

• 4 tbsp. chia seeds
• 1 cup plant-based milk (I make sprouted oat milk; recipe coming soon)
• 3 – 4 tbsp. honey or maple syrup (I use Nate's Organic 100% Pure, Raw & Unfiltered Honey)

Get Recipe Ingredients

Instructions

• Add all the ingredients into a long-term storage container (I use a Mason jar).
• Stir to mix well and refrigerate for 5-10 minutes. During this time, the pudding will thicken and start to separate.
• When the time is up, remove the pudding from the refrigerator and mix again to ensure no clumps or separation.
• At this point, I like to separate the pudding into individual servings using repurposed Oui yogurt glass jars and closing them with bamboo lids. Then, I place the container back in the refrigerator for at least two hours. During this time, the chia seeds will absorb the milk and sweetener, leaving you with an excellent tapioca pudding-like texture.
• When you’re ready to eat, you can top it with cinnamon, fresh fruits of your choice, or really, anything your heart desires.

Notes

• Store in an airtight container in the refrigerator for 5-7 days.

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